Easter lunch and dandelions

The blessed Easter baskets must contain certain typical Südtirol products. First of all there is Easter ham, normally a piece of lean pork that is smoked, boiled or baked in bread dough; then there is the speck (type of lean bacon), which is not sliced before Easter Sunday, the sausages, the Easter eggs and of course the so-called Easter bread that is baked only for Easter. 

It is a round wheaten loaf containing aniseed on which the typical star pattern is pressed. Then we must not forget the horseradish. The Easter plaits made of sweet yeast dough that sometimes contain raisins and almonds round off the feast.
When spring arrives the meadows in the Pustertal valley turn into splendid carpets of yellow.

Dandelions are a typical spring vegetable that is also very healthy because it is full of vitamin C and magnesium. All the parts are edible, even the flowers and the roots, and they can be used in the kitchen in different ways. Not only can dandelions be used in different types of salad but also as a filling for ravioli and as pesto whilst the flowers can be made into a sweet syrup or gelatine to spread onto a slice of bread.